History of Persimmon – Japanese fruit trees introduced to America in 1828, WA DC (failed growth, later grown successfully in FL)
Grandma’s Old Recipe
Ingredients
2 cups flour
1 teaspoon baking soda
3/4 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
couple pinches of mace
1/2 teaspoon salt
1 cup raisins
1 cup chopped nuts (pecans or walnuts)
1/2 cup butter
1 beaten egg
1 cup granulated sugar + 1/2 cup for dough squishing (or 1/3 c + 1 1/2 tbsp Truvia)
1 cup persimmon pulp (about 2 persimmons) – Used 2 large persimmons (Hachiya) and one small one (Fuyu)
Note: Try exchanging persimmon pulp for bananas (Banana Nut Cookies)
Directions
1. set out egg and butter so they warm to room temperature
2. prepare persimmon pulp by taking ripe (soft-ish) persimmons, peeling and pureeing
them. set aside.
3. measure raisins and nuts together and set aside.
4. sift together all other dry ingredients EXCEPT SUGAR and set aside.
5. in a mixer, cream well: butter, 1 cup sugar, vanilla extract & egg.
6. add persimmon pulp into mix above using lowest setting. scrape bowl and mix on
low for additional 30 seconds.
7. using lowest speed, gradually add dry ingredients.
8. stir in raisins & nuts last.
9. (optional) refrigerate cookie dough for about 45 minutes to make scooping easier.
10. drop by teaspoon or small cookie scoop onto cookie sheets lined w/ parchment
paper.
11. wet a flat-bottomed glass. using a saucer or small plate, dip glass in sugar & lightly
“squish” the cookies.
12. bake at 375 for 15-20 minutes. (Try 17 minutes)
13. cool on tray for 2 minutes & then transfer to wire rack
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Online Recipe
Ingredients
- 2 cups sugar
- 1 cup butter, room temperature
- 2 eggs
- 3 cups persimmon purée
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 3 teaspoons cinnamon
- 2½ teaspoons allspice
- 2 teaspoons nutmeg
- 2 cups golden raisins
- 2 cups walnuts, chopped coarse
- ¼ cup candied ginger, minced
Preparation
To Prepare:
Use a hand-held or standing mixer on medium speed to cream together sugar and butter until light and fluffy; add eggs.
Trim tops from persimmons, cut into quarters and discard any seeds that may be present. Purée persimmons in blender until smooth. Transfer directly into mixing bowl along with flour, baking soda and spices. Scrape bowl down at least once to ensure batter is completely mixed. Fold in raisins, walnuts and candied ginger.
Let batter rest in refrigerator for a minimum of 1 hour. Meanwhile, preheat oven to 350ºF.
Drop and evenly space large spoonfuls of batter (between ¼ and ⅓ cup) onto ungreased cookie sheet. Bake in oven for 20 minutes. Remove from oven and transfer cookies to a cooling rack. Serve warm or room temperature.
Enjoy these cookies alone or topped with a scoop of vanilla bean gelato.